Description
These Buffalo Chicken Enchiladas combine tender rotisserie chicken with creamy cream cheese, tangy buffalo sauce, and a blend of Monterey Jack and sharp cheddar cheeses, all wrapped in warm flour tortillas. Baked until bubbly and topped with ranch dressing and fresh green onions, this dish offers a spicy, comforting twist on classic enchiladas, perfect for game day or a flavorful weeknight dinner.
Ingredients
Units
Scale
Filling
- 3 cups (420 g) rotisserie chicken, shredded
- 1/4 cup buffalo sauce
- 4 ounces (1/2 package) cream cheese, softened
- 3 tablespoons dry ranch seasoning mix
- 1/2 cup (56.5 g) Monterey Jack cheese, shredded
- 1/2 cup (56.5 g) sharp cheddar cheese, shredded
Assembly and Topping
- 1 cup (113 g) Monterey Jack cheese, shredded
- 1 cup (113 g) sharp cheddar cheese, shredded
- 8 large flour tortillas
- 1 cup (240 ml) buffalo sauce
- Ranch dressing, for garnish
- Green onions, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Filling: In a large bowl, mix shredded rotisserie chicken, ¼ cup buffalo sauce, softened cream cheese, dry ranch seasoning mix, and half of both shredded Monterey Jack and sharp cheddar cheeses. Stir until fully combined to create a creamy, spicy filling.
- Prepare Baking Dish: Pour 1 cup of buffalo sauce evenly into the bottom of a 9×13-inch baking dish. This sauce layer adds moisture and flavor to the enchiladas as they bake.
- Assemble Enchiladas: Lay one flour tortilla flat, spoon about ½ cup of the chicken filling onto its center. Roll the tortilla tightly around the filling, tucking in the sides to secure it. Place the rolled tortilla seam-side down in the baking dish. Repeat this process for all eight tortillas.
- Add Sauce and Cheese: Pour the remaining buffalo sauce evenly over the rolled enchiladas in the dish. Sprinkle the remaining shredded Monterey Jack and sharp cheddar cheeses on top to create a cheesy crust when baked.
- Bake: Bake the enchiladas for 25-30 minutes, until the cheese is melted and bubbly. For a golden brown top, broil them for an extra 2-3 minutes if desired.
- Garnish and Serve: Once baked, drizzle ranch dressing over the enchiladas and sprinkle with chopped green onions. Serve warm and enjoy this flavorful dish.
Notes
- For a milder buffalo flavor, reduce the total amount of buffalo sauce by half.
- You can use homemade buffalo sauce if preferred instead of store-bought.
- To make this dish spicier, add extra buffalo sauce or hot sauce to the chicken mixture.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
Nutrition
- Serving Size: 1 enchilada
- Calories: 595 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
